INGREDIENTS
2
Carrots
1
Flat-leaf parsley
4 cloves
Garlic
1
Onion
1
Peel of 1 lemon
2 tbsp
Thyme, fresh leaves
1
Zucchini
5 cups
Chicken or vegetable broth
1 lb
Spaghetti
1
Salt and freshly ground pepper
2 tbsp
Olive oil, extra-virgin
2 tbsp
Butter
1/2 cup
Heavy cream
1 cup
Parmigiano-reggiano cheese, grated
1/2 cup
White wine, dry